Wild hop risotto

Wild hop risotto

Risotto di bruscandoli

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
250g hop tops
1.5 litres Chicken stock
1 small onion, finely chopped
1 garlic clove, finely chopped
75g unsalted butter
375g carnaroli rice
55g parmesan, grated
salt
pepper

Method

  1. Wash the hop tops, and cut into 5cm pieces.
  2. The most important element in making a risotto is to keep a pot of boiling stock next to the risotto pan. This is necessary because you want to be able to add liquid at the same temperature as the rice to avoid interrupting the cooking. Heat the stock to a simmer.
  3. Start by frying the onion and garlic in 55g of the butter. Add the rice, stirring to coat every grain with the butter. Start to add the hot stock, ladle by ladle, stirring occasionally. After 10 minutes add the hops, which should cook for approximately 8 minutes, or continue until the risotto is creamy and the rice al dente. Remove from the heat, add the rest of the butter and the Parmesan, and adjust the seasoning. Serve immediately.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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